Enchiladas with Mole Sauce

Homemade enchiladas are a new favorite on the menu around here. We have made them with pork shoulder, ground beef, ground bison, and shredded chicken. You need to make the Mole sauce first, but you should have enough for 2 different meals. Keep the leftover sauce in the fridge until you are ready to make another batch.

Pork EnchiladasIngredients

4 to 6 lb. pork shoulder

1 cup chicken stock

1/2 batch mole sauce (recipe follows)

1 batch enchilada sauce (recipe follows)

10-12 Tortillas, I prefer flour, but corn may be used

shredded Mexican style cheese

Directions

Place pork shoulder in crockpot, cover with mole sauce and chicken stock. Let cook as long as you can. When ready, shred pork, mixing in the sauce and juices. Remove any large chunks of fat and or bone.

Spray baking dish with non stick spray. Fill tortillas with meat and place in pan, seam side down. Cover with enchilada sauce and cheese. Bake at 350° until cheese is browned.